Choco­late & ba­nana French toast


Serves 2 Prep 10 mins Cook 8 mins £1.12 a por­tion 648 kcals, 38g fat, 21g sat. fat, 38g sugar

1 ripe ba­nana, sliced

75g milk choco­late, chopped

4 slices crusty white bread from a round loaf

3 medium eggs

1 tbsp dou­ble cream

1 tbsp maple syrup

1 tsp vanilla ex­tract

25g un­salted but­ter ground cin­na­mon, to serve ic­ing sugar or ex­tra maple syrup, to serve (op­tional)

1 Put the ba­nana in a bowl and mash us­ing a fork. Add the choco­late and mix to com­bine.

2 Put 2 slices of bread on a work sur­face. Di­vide the choco­late and ba­nana be­tween them. Top each with a sec­ond slice of bread and press to­gether to make a sand­wich.

3 In a dish, whisk the eggs, cream, maple syrup and vanilla. Melt the but­ter in a fry­ing pan over a medium heat. Lay one sand­wich into the egg mix­ture to coat one side, then care­fully flip it so that both sides are soaked in the egg. Lower the sand­wich into the fry­ing pan and cook for about 1 min each side un­til the bread is golden brown and the choco­late has started to melt. Re­peat with the sec­ond sand­wich. To serve, cut the sand­wiches in half and sprin­kle with a lit­tle cin­na­mon and ei­ther ic­ing sugar or ex­tra maple syrup if you’re feel­ing su­per-in­dul­gent.

This is an in­dul­gence for when you’re feel­ing in need of a SWKEM EJQEQNCVG ƂZ You could use dark choco­late if you want to make it less sweet

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